Pioneer Woman Swiss Steak Recipe - Delish Sides (2024)

FAQs

Is Swiss steak the same as cube steak? ›

This process creates the distinctive cube-shaped indentations on both sides of the meat. The resulting steak is called a cube steak or swiss steak.It might seem like the term has something to do with Switzerland, but the name comes from the swissing tenderizing technique used on the meat.

Round Steak and Swiss Steak come from the same cut; however, the main difference is that Swiss Steak is tenderized. Tenderizing not only makes Swiss Steak more tender and delicate but also allows it to hold more seasoning and breading.

Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

Heat smoker to approximately 275 degrees. Add apple wood chips (about 1 1/2 cups small chips or 4 large chips). Place meat on top of grill and grill/smoke at about 250 degrees for 30 minutes per pound, checking the temperature at 45 minutes with a meat thermometer.

What Is the Difference Between Salisbury Steak and Swiss Steak? A Salisbury steak is made from ground beef that's formed into a patty, and Swiss steak is actually steak. Additionally, Salisbury steak usually has a gravy that consists of beef broth, and Swiss steak is known for being cooked with tomatoes and onions.

Pick the right cut of meat: Swiss steak is traditionally made using a tough cut of beef, such as round steak. When slow-cooked, this meat gets really tender and juicy.

Arm steak (Swiss steak) – Arm steak is more commonly referred to as “Swiss steak.” This tough cut of meat is taken from the bottom of the round and is generally best when braised. It does not lend itself to grilling.

Swiss steak is made from an actual piece of steak, usually cut from the bottom, top, or eye of round. These tough steaks are pounded thin, tenderized (via a textured mallet or swissing machine), and braised until fork-tender in a rich tomato and onion gravy.

Cut from the shoulder region, budget-friendly chuck roast is a heavily worked muscle. It's a tougher cut that contains more fat, collagen, and connective tissue than top round roast.

You can also cook the steak in a skillet on the stovetop or with an electric grill pan. Slice the steak thinly against the grain, which shortens tough fibers and makes the meat more tender. Serve with garlic roasted potatoes and asparagus for a delicious meal.

How do you tenderize round steak before grilling? ›

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

Because the leg meat has been toughened by exercise, it is full of connective tissue, and is less tender than other cuts of beef. Marinating the meat for 30 minutes prior to cooking helps to break down this tissue; not overcooking the meat is also key, so keeping to a doneness of medium-rare is ideal.

Make ahead: The steaks and sauce taste even better after a day's refrigeration. Reheat in a skillet over medium-low heat, covered, until warmed through.

Water Pan – Use a water pan in your smoker to maintain a humid environment so the meat doesn't cook with hot, dry air. Water works well, but you can also fill the water pan with beer, apple juice and cider vinegar for flavorful twists.

Yes, cooking steak in a smoker can be an excellent way to tenderize steak over time and add lots of flavor.

Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that's pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat.

If you are unable to find cube steak at your grocery store, you can substitute it with another inexpensive cut of meat such as round steak. You'll need to tenderize it by pounding it out thin with a meat mallet or rolling pin before using. You can also use ground beef in a pinch.

Swiss steak is made from an actual piece of steak, usually cut from the bottom, top, or eye of round. These tough steaks are pounded thin, tenderized (via a textured mallet or swissing machine), and braised until fork-tender in a rich tomato and onion gravy.